Ingredients
- 450 gram Lamb leg (diced)
- 2 tablespoon Lemon juice
- 1 tablespoon Thyme (finely chopped)
- 1 tablespoon Oregano (finely chopped)
- 1 teaspoon Mint (dried)
- 2 clove Garlic (finely chopped)
- 1 Red capsicum (seeded and coarsely chopped)
- 6 small Wholemeal pita bread (warmed in the oven, to serve)
Cracked wheat salad
- 150 gram Cherry tomatoes (coarsely chopped)
- 80 gram Burghul (soaked in hot water for 15 mins, drained well)
- 1 Lebanese cucumber (coarsely chopped)
- ¼ cup Mint (coarsely chopped)
- ¼ cup Flat-leaf parsley (coarsely chopped)
- ¼ cup Dill (coarsely chopped)
- 1 ½ tablespoon Olive oil (extra virgin)
- 1 tablespoon Red wine vinegar (or to taste)
Tahini dressing
- 3 tablespoon Each tahini and lemon juice
- 2 teaspoon Red wine vinegar
- 1 clove Garlic (finely chopped)
Instructions
- Combine lamb, lemon juice, herbs, garlic and about 2 tbsp olive oil in a bowl, season to taste with salt and freshly ground pepper, cover with plastic wrap and refrigerate to marinate overnight. Drain lamb from marinade and thread onto small skewers, adding a couple of pieces of capsicum at intervals to each skewer.
- For cracked wheat salad, toss ingredients in a bowl to combine and season well with salt and pepper.
- Heat a lightly oiled char-grill or non-stick frying pan over medium-high heat. Drizzle skewers with a little extra olive oil and cook, turning occasionally for about 3 minutes until browned and still slightly pink in the centre. Meanwhile, for tahini dressing, stir ingredients in a bowl to combine, thin with 3 tbsp hot water to drizzling consistency and season to taste with salt and pepper.
- To serve, remove lamb and capsicum from skewers and pile in warm pita bread, top with cracked wheat salad and serve drizzled with tahini dressing.
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